As part of our ongoing partnership with Butter of Europe, we asked award-winning pastry chef Stephanie Boswell to create some delicious pastry dishes showcasing premium European butter. Here creates her take on a classic crepe suzette by using figs and fennel instead of orange, cream cheese frosting, fig jam, and plating on a white chocolate fig leaf.
If you try recreating this on your own, post a picture and tag @chefsroll and @butterofeurope! We can’t wait to see how it turns out for you.
Crepes
INGREDIENTS
- 250 g. AP Flour
- 2 ea. Eggs
- 120 g. Milk
- 2 g. Salt
- 30 g. Butter (melted)
METHOD
- Blend in blender until smooth mix will look thin. This is normal.
- Butter nonstick pan.
- With a ladle or a measuring cup pour batter into pan and turn until batter coats all sides.
- Cook until top of batter looks dry.
- Using an offset spatula or something similar, gently pull the crepe away from the sides of the pan first.
- Flip crepe onto plate or for more color flip the crepe over in the pan and cook to desired doneness.
